Fried Peanuts Recipes

Steps:

• 1. Heat oil.
• 2. Place peanuts in the hot oil.
• 3. Stir constantly until they just begin to turn red. If you cook them any longer, they will taste scorched.
• 4. Remove from pan (a black skillet works best). Place on paper towels to drain.
• 5. Salt to taste.
• 6. Store any leftovers in an air-tight container. Leftovers were never a problem at the Sugg household.

Steps:

• Put at least 1 inch of oil in a deep, fairly narrow saucepan and turn the heat to medium-high. When the oil reaches 300°F (this is on the cool side for frying; be careful not to overheat), add the peanuts and cook, stirring occasionally, until they are a rich golden brown, about 5 minutes.
• Remove the peanuts with a slotted spoon, drain on paper towels, and sprinkle with salt. Strain and save the oil (covered and refrigerated) for another use; it will be great for using in stir-fries. Serve at room temperature.
• Cook the peanuts with 6 unpeeled garlic cloves and 4 small dried red chiles. Drain and season with salt and fresh lime juice to taste.
• Combine 1 teaspoon curry powder (pages 592-593), 1/2 teaspoon superfine sugar, and salt and cayenne to taste. Cook the peanuts as directed and sprinkle on the spice mixture. Taste and adjust the seasoning.
• Combine 1 teaspoon garam masala (page 594) with salt and cayenne to taste. Cook the peanuts as directed and sprinkle on the spice mixture. Taste and adjust the seasoning.

Steps:

• 1.In a heavy pot, heat lard and peanut oil to 350 degrees. 2.Submerge peanuts in oil until crispy (about 5 minutes). 3.Drain well and toss with 2 tablespoons of spice blend. 4.Serve warm.

Steps:

• Pour enough oil into a wok or deep saucepan to come halfway up the sides. Heat the oil over medium high to 350°F. (Throw in a grain of uncooked rice; if it pops up and starts sizzling right away, the oil is ready. Or use a thermometer.) Add all the peanuts and fry until they turn golden-brown and become fragrant, 45 seconds to 1 minute. Drain on paper towels, spacing out the nuts so they stay crisp. Sprinkle a teaspoon or so of salt over the nuts while warm.
• Repeat the frying process in the same oil with the lime leaves, lemongrass, and chiles, cooking each separately until fragrant and golden brown (less than a minute), then draining on paper towels. Transfer the peanuts to an airtight container and crush the fried aromatics over the top, tossing to mix. Store in a sealed container in a cool, dry place for up to 1 month.